Directions

Mix sugar and cocoa, add syrup and milk. Cook in saucepan over medium heat until small drop forms a soft ball in cold water (234 to 240 °F on a candy thermometer). Remove from heat. Add butter, pecans and vanilla. Beat w / mixer or by hand. Pour into a slightly buttered oblong glass dish. Dust w/ cocoa and sprinkle with more pecans. Cut into squares. Work fast, as mixture thickens quickly.